Hello, Fall

We used the fireplace last night, we awoke to gray skies and rain this morning and there is jack o’ lantern carving on the agenda for this afternoon.  This is my favorite time of the year.

This is also the season for soup.  Well, I love soup all year long, but I never enjoy soup as much as I do during autumn.  Here is the recipe for a very easy, very yummy chicken chili.

1 can chicken breast meat
1 can white beans (navy, great northern, whatever you prefer)
1 can jalapeno pinto beans or ranch style beans
6 c. chicken broth
1 can diced tomatoes
chili powder to taste
garlic powder or minced garlic to taste
black pepper to taste

Pick the can size based on the size of the batch you would like to make.  This is a very forgiving recipe, so ratios are more about personal taste than anything.

Mix everything together in a large pot or crock pot without draining any of the canned items.  I often break up the chicken chunks while they’re still in the can, but that is the only real prep beyond opening the cans.  It takes about an hour and a half to bring it up to temperature in a crock pot set on high, but it works well left all day set on low if you want to start it before work.  On the stovetop, it can be ready in about 15 minutes.  Heat to a boil, then lower the temp and simmer for about 10 minutes.

Posted by on 10/13 at 12:39 PM

  1. I had no idea they made canned chicken breast meat, but you can be damn sure I’m checking into that. I hate touching raw meat!

    Posted by Wendy  on  10/13  at  01:49 PM

  2. Just like tuna in a can, but made of chicken.

    Posted by  on  10/13  at  03:29 PM
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